Monday, October 10, 2011

Red Cabbage and Apples (Rotkohl)

Fall and winter bring us big heads of cabbage and who knows what to do with it? I made this dish for a party and it was enjoyed by all. The red cabbage retains the beautiful color and gets a nice sweetness from the apples and apple cider. This really is a cheap and delicious side dish for a savor meal. The sweet, tart complexity are a good balance to a hearty main dish. To make this, you will need a big pot. If you don't have a pretty big pot, you might want to cut it in half. It juuuust squeezed into my dutch oven (which made me realize that I clearly need a bigger dutch oven). It will cook way down, but you do want enough room to just be able to put your lid on the pot. Go get 'em.Red Cabbage and Apples (adapted from Isolde's Rotkohl)
1 medium head red cabbage
2 Tbs. vegetable oil
1 medium onion
1 cup apple cider
3 Tbs. red wine vinegar
1 Bay leaf
4 cloves
3 Tablespoons sugar
1/2 tsp. salt
1. Heat oil in a large, heavy bottom pot over medium high heat. Dice the onion and saute it in oil for 4-5 minutes until it just begins to brown.
2. Slice the cabbage (it will look like a MASSIVE amount of cabbage).
3. Peel and cut the apples into slices. 4. Layer the cabbage and apples in the pot.
5. Add the apple cider and vinegar.
6. Add the sugar and spices and stir carefully (because your pot is so full) until things are reasonably combined.
7. Simmer on low heat, covered, for an hour. Cabbage will not be mushy (although the apple will).
8. Stir in the flour and cook for another 4-5 minutes until slightly thickened.
9. Serve up with your favorite hearty main dish.
One Year Ago: Fig and Goat Cheese Muffins

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